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Panettoncino Classico Borsari 100g
- Buy 48 for €2.07 each and save 10%
Discover Panettoncino Classico, made according to traditional Borsari recipes with high-quality ingredients, including fresh eggs from free-range farms. Every bite is an explosion of flavor thanks to juicy candied fruit and tasty raisins. Packaged in a handy case, it is ideal for your holidays and as a special gift!
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Online Sale Panettoncino Classico Borsari 100g
His light and airy texture blends with the flavor of juicy candied fruit and raisins, creating an explosion of flavors with every bite. The enveloping citrus scent and delicate buttery aftertaste make this cake a real treat for the palate, perfect for celebrating the holidays or simply to enjoy at any festive time.
| more informations | NUTRITIONAL STATEMENT NUTRITION DECLARATION Energy - Energy Protein - Proteins 7.6 g Carbohydrates - Carbohydrates 51 g of which sugars - of which sugar 25 g Average Values - Average Values (100 g) Fiber - Fiber 2.2 g 1532 kJ / 365 kcal Salt - Salt 0.49 g |
|---|---|
| Size | 100g |
| Allergens | Contains: wheat, milk, eggs. May contain nuts, mustard and soy. |
| Location | IDB S.r.l. Industria Dolciaria Borsari Via Cà Mignola Nuova, 1577 - Badia Polesine (RO) - 45021 |
| ingredients | wheat flour, raisins, fresh eggs*, butter, sugar, candied orange peel (orange peel, glucose-fructose syrup, sugar, acidity regulator: citric acid), rehydrated whole milk powder, fresh egg yolk*, natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids; glucose syrup, natural flavors, cocoa butter, salt. May contain nuts, soy and mustard. |
| How it's made | The production of Panettoncino Classico follows precise stages to ensure a high-quality cake. Here is a summary of the main stages of production: Selection of Ingredients: High-quality ingredients, such as fine flours, fresh eggs from free-range farms, butter and candied fruit, are chosen to ensure optimal flavor and texture. Dough Preparation: Ingredients are mixed according to the traditional recipe. The dough is kneaded for a long time to develop the right texture and to incorporate air, which will make the panettone fluffy. Leavening: The dough is allowed to rise in a controlled environment for several hours. During this stage, the natural yeast activates the sugars, creating air bubbles and imparting lightness to the cake. Addition of Candied Fruit and Raisins: Once the dough has risen, the candied fruit and raisins are carefully added, making sure they are evenly distributed. Folding and Forming: The dough is folded and formed into the typical panettone shape, followed by a second rising before baking. Baking: The panettone is baked in a temperature-controlled oven until it reaches a golden color and perfect texture. This stage is crucial for developing the characteristic aroma and taste. Cooling and Packaging: After baking, the panettone must cool slowly to maintain its fluffiness. Finally, it is packaged in a handy case, ready to be enjoyed. |
| Storage | Store in a cool, dry place. |
Combinations
Panettoncino Classico is a versatile dessert that lends itself to different ways of eating and pairing. Here are some suggestions for enhancing it to the fullest: Sparkling Wine: Pair Panettoncino Classico with a good sweet sparkling wine, such as a Moscato d'Asti or Prosecco. The freshness and fruity notes of these wines balance the sweetness of the panettone, creating a harmony of flavors perfect for the holidays. Aromatic Tea: For a warm pairing, try enjoying Panettoncino with an Earl Grey or Darjeeling tea. The slight astringency and floral scents of the tea beautifully contrast the sweetness of the dessert, enriching the sensory experience. Hot Chocolate: A timeless classic is paired with a thick, creamy hot chocolate. The intensity of the chocolate marries with the sweetness of the panettone, creating a moment of pure comfort. Aged Cheese: For a bolder option, try pairing Panettoncino with aged cheeses such as Parmigiano Reggiano or a pecorino. The saltiness and complexity of the cheeses balance the sweetness, creating a surprising contrast. Use in Dessert: I suggest slicing the Panettoncino and lightly toasting it to serve as a base for a dessert. You can spread mascarpone cream on top and garnish with fresh berries for a hint of freshness. Cocktails: If you want a more original pairing, try serving Panettoncino with an orange liqueur-based cocktail or a classic spritz. The citrus in the cocktail pairs well with the candied fruit in the dessert.
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